Results 31 to 40 of about 5,146 (202)
Health Implications of Beef Intramuscular Fat Consumption
Food Science of Animal Resources, 2016 Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients.
Declan J. Troy +2 more
doaj +1 more source
Current situation and future prospects for global beef production: overview of special issue [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 The demand for beef as a protein source is increasing worldwide, although in most countries beef accounts for considerably less than half of total meat consumption.
Stephen B. Smith +2 more
doaj +1 more source
Use of homeopathic products in pigs feed improves the percentage, quality and marbling of meat
Anais da Academia Brasileira de Ciências, 2023 Studies and innovations on alternative feed additives, especially on homeopathic remedies have been highlighted in order to replace or reduce the use of antibiotics in pig production. This paper aimed to assess the addition of homeopathic products in pig diet and their effects on the growth performance, serum metabolites, nutrient and energy ...
ARLENE S. LIMA +7 more
openaire +3 more sources
Functional & Integrative Genomics, 2022 The aim of this study was to identify mRNA isoforms and small genetic variants that may be affecting marbling and beef color in Nellore cattle. Longissimus thoracis muscle samples from 20 bulls with different phenotypes (out of 80 bulls set) for marbling (moderate (n = 10) and low (n = 10) groups) and beef color (desirable (n = 10) and undesirable (n =
Muniz, Maria Malane Magalhães +8 more
openaire +4 more sources
Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading
Journal of ImagingMeat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms ...
Tariku Erena +5 more
openaire +5 more sources
Food Science of Animal Resources, 2017 This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance.
Ji Won Yoon +5 more
doaj +1 more source
Identification of marbling-related candidate genes in M-longissimus dorsi of high- and low marbled Hanwoo (Korean native cattle) steers [PDF]
, 2008 This study was conducted to identify marbling-related candidate genes in M. longissimus dorsi of high- and low-marbled Hanwoo. The longissimus dorsi muscles were selected for gene expression from eight Hanwoo steer carcasses based on crude fat content ...
Cho, Yong-Min +10 more
core +1 more source
Current Issues in Molecular Biology, 2022 The purpose of the current review was to explore and summarize different studies concerning the detection and characterization of candidate genes and genomic regions associated with economically important traits in Hanwoo beef cattle.
Masoumeh Naserkheil +4 more
doaj +1 more source
Review: Nutrigenomics of marbling and fatty acid profile in ruminant meat
Animal, 2018 The present review will present the recent published results and discuss the main effects of nutrients, mainly fatty acids, on the expression of genes involved in lipid metabolism. In this sense, the review focuses in two phases: prenatal life and finishing phase, showing how nutrients can modulate gene expression affecting marbling and fatty acid ...
M.M. Ladeira +6 more
openaire +3 more sources
Seasonality Effects on Consumers Preferences Over Quality Attributes of Different Beef Products
, 2019 Using discrete choice modelling, the study investigates 946 American consumers willingness-to-pay and preferences for diverse beef products. A novel experiment was used to elicit the number of beef products that each consumer would purchase. The range of
Ardeshiri, Ali +2 more
core +1 more source